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I toss in some cooked/rinsed/drained chickpeas and a little balsamic vinegar at the end.
Serve with warm toasted pita bread.
p.s. Yikes just noticed they didn't mention this on the site above.....when you roast garlic whole/unpeeled, just be sure to squeeeeeze it out of the papery shells before serving/eating. It's super-yummy. Just thought I would mention that in case any new cooks stumble upon this post.
Cheeseburger sub with Boca Burgers on a Maier's hoagie roll with fried onions, lettuce, tomato, pickles and ketchup. Good bread makes such a difference and Maier's rolls are great, slightly toasted over the gas burners of the stove
I made a vegetarian chipotle chili with pintos, black beans, hominy, and corn with homemade cornbread. It's been snowing here for a day and a half and not supposed to stop until Friday and the chili was a hit, even with my 12 year old.
An Indian friend taught me a new recipe of yellow lentils and tomatoes yesterday. It was delish! I also made a leek & potato soup which I'm having leftover for lunch today.
Yesterday I roasted veggies because I'm trying to add more fiber to my diet. I roasted enough for 2 days. I used the normal European veggies: kohlrabi, fennel, leeks (not so good, they burn), beets, some American yams.
I also made leek spinach soup that I finished today.
It was so easy!
Lots of leeks (easy to find around here, and cheap); frozen and a big bag of fresh spinach, veggie broth, sea salt, and cumin (because I love cumin).
lightly sauteed the leeks in a big pan, added frozen spinach, broth and some water, simmered for a while; added fresh spinach until wilted. Set aside to cool.
This morning, I put small batches of the soup in the food processor to make it more soup-like but not pureed.
When I cooked it up this afternoon for lunch, I used heavy cream on the bottom of the bowl, added warmed soup and a little more cream at the end.
Potato and Broccoli Soup (dairy free for the vegans in the crowd)
6 medium size potatoes--peeled and cubed (sorry, just can't do potato skins--they taste like dirt to me no matter how much I scrub them)
1 medium size onion
3 carrots, diced
3 stalks of celery, diced
4 cloves of garlic, minced
1 head of broccoli (if you use any stems, be sure to peel first)
veggie broth to cover potatoes ( I use the O organics cartons)
Spices--I like sea salt, coarse ground pepper, rosemary, and a little bit of nutmeg
Saute onion, carrots, celery, and garlic in olive oil until the onions are transparent. Add diced potatoes, stir, and cook for about 3 minutes.
Add veggie broth until potatoes are covered (I add the entire carton and then fill the carton halfway with water, shake, and add to the pot)
Add spices and cook until potatoes are nearly soft. If liquid gets low, add more water and a veggie bullion cube.
Add the broccoli and cook the entire pot until the broccoli is tender but not mushy.
At this point, I then blend the soup in batches in the blender, leaving some chunks in the soup.
Pour it back into the pot and adjust spices.
I usually grate Gruyere cheese over the top before serving--but the soup is delicious without it. It's also creamy without adding dairy. Add a crusty bread and a salad. It's a tasty and warming meal for winter--the season that lasts for about 8 months here in Wyoming!
Yum! I do something similar but without carrots. This meal is great with some crusty bread and sweat pants!
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